Ingredients

The following ingredients have 4 Servings
  • 90 grams (approx. 3/4 cup) almond flour
  • 80 grams (approx. 3/4 cup) white whole wheat flour (also known as soft whole wheat or whole wheat pastry flour)
  • 1 medium ripe avocado
  • 1/4 teaspoon sea salt
  • 4 tablespoons almond milk (or non dairy milk of choice)
  • 1-2 tablespoons water (ONLY if needed!)
  • 2 tablespoons coconut sugar or granulated sugar of choice (optional)
  • 1 teaspoon cinnamon (optional)
  • 1 1/4 cups pecan halves
  • 2/3 cup maple syrup
  • 3 tablespoons fancy molasses
  • 1/4 cup ground flaxseed
  • 1/3 cup unsweetened cashew milk (or milk of choice)
  • 3 tablespoons tapioca starch
  • 2 tablespoons cashew butter (or almond butter )
  • 1/2 teaspoon sea salt
  • 2.5 teaspoons instant coffee granules
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon cinnamon

Instruction

  • Prepare your pie crust of choice and set aside. I use my oil free pie crust (see post for detailed directions and step by step photos on making the crust) with the almond flour option, which I highly recommend. If using this crust, there's no need to prebake (blind bake) the crust.
  • Preheat the oven to 325 degrees F.
  • Add all the filling ingredients, except the pecans, to a mixing bowl and whisk well until combined. Then add the pecan halves and give it a quick stir to coat the pecans.
  • Pour the mixture into your prepared crust and bake for 15 minutes. Then place a pie shield over your pie or loosely cover it with aluminum foil and bake for an additional 25 minutes. (Total bake time 40 minutes.) This will prevent your crust from baking too quickly and getting too dark.
  • Remove from the oven and cool on a cooling rack for a minimum of two hours before slicing.